Prepare the pork the day before roasting.
Chop and measure all the ingredients.
Make the adobo by blending all the ingredients together.

Pat the pork leg dry with paper towels.
Score the skin of the pork leg in a crosshatch pattern, being careful not to cut into the meat.
Use a knife sharpener or similar tool to make holes in the side without skin.
Insert a funnel into the holes and push some of the adobo sauce inside.
Season the outside of the pork leg with the remaining adobo, making sure to get it into the cuts in the skin.

Place the aromatic wood chips in a metal container and set it on the bottom of the oven so they can smoke while the pork cooks.
Roast the pork leg in the oven for about 8 hours, or until it reaches an internal temperature of at least 155°F (69°C).
The higher the internal temperature, the more tender the pork will be. Never let the liquid in the pan dry out—keep about 2 cups in the pan at all times. You can add chicken broth, more beer, or water as needed.

For the last 15 minutes, set the oven to broil on low to crisp up the skin like cracklings.
Pour the juices from the roasting pan into a fat separator and heat them up when ready to serve. If you like, you can thicken the sauce with a little cornstarch dissolved in water.

Typical sides for roast pork leg are Latin-style rice, beans, mashed potatoes, lettuce salad, and coleslaw.
I served it with saffron rice with corn, stewed beans, mashed potatoes, lettuce salad, broccoli with cauliflower, and coleslaw.

Stewed beans, saffron rice with corn.